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decreases post » decreases pest (Expand search), decreases food (Expand search), decreases pain (Expand search)
decrease skins » increase skin (Expand search), decrease owing (Expand search), decrease its (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
at decreases » salt decreases (Expand search), and decreases (Expand search), but decreases (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
decreases post » decreases pest (Expand search), decreases food (Expand search), decreases pain (Expand search)
decrease skins » increase skin (Expand search), decrease owing (Expand search), decrease its (Expand search)
skins decrease » statins decrease (Expand search), soil decrease (Expand search), lesions decrease (Expand search)
at decreases » salt decreases (Expand search), and decreases (Expand search), but decreases (Expand search)
decrease at » decrease akt (Expand search), decrease and (Expand search), decrease of (Expand search)
in decrease » in decreased (Expand search), on decrease (Expand search), pain decrease (Expand search)
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“.... There was a decrease of macro vesicular steatosis in the liver of animals fed the diet supplemented with...”
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“...-friendly processing method to decompose the circuits into constituent elements and recover the conductive...”
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Article
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“... and reducing post-harvest cost without a sensorial and nutritional quality loss. Preservation...”
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“... and non-host environments, and is especially important in food processing settings. Because cross...”
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“... de bacalhau em posta tradicional. A percentagem de rejeição deve-se ao desajuste dimensional das postas...”
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Master thesis
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Effect of high-pressure processing on texture and color of crossbreed F1 Senepol/Nelore cattle beef.
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“...High-pressure processing...”Access document (1)
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“... DT, there was a significance decrease in post-training variability compared to pre-training (p<0.01...”
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